Italian Tomato Pork Chops

    1 hour 25 minutes

    These Italian inspired pork chops are browned in oil then simmered with mushrooms, garlic, onion, tomatoes, basil, oregano and capsicum. Tastes great with pasta.

    128 people made this

    Serves: 6 

    • 1 teaspoon olive oil
    • 2 cups sliced mushrooms
    • 2 tablespoons olive oil
    • 6 (2cm thick) pork loin chops
    • 2 cloves garlic, crushed
    • 1 cup onion, chopped
    • 1 (400g) tin diced Italian tomatoes, undrained
    • 1 teaspoon dried basil
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/2 cup water, if necessary
    • 1 large green capsicum, cut in 6 pieces

    Preparation:15min  ›  Cook:1hour10min  ›  Ready in:1hour25min 

    1. Heat 1 teaspoon olive oil in a frying pan over medium heat. Stir in mushrooms; cook and stir until mushrooms are tender, 5 to 7 minutes. Transfer the mushrooms to a bowl and set aside.
    2. Heat the remaining 2 tablespoons olive oil in the frying pan over medium heat. Add the pork chops, browning on both sides, 7 to 10 minutes. Place the pork chops on a plate then drain all but 1 tablespoon of drippings from the frying pan. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
    3. Pour in the tomatoes then season with basil, oregano, salt and pepper. Transfer the pork chops back to the frying pan, cover then simmer until the pork chops are tender and no longer pink in the centre, about 45 minutes. Stir in some water if the mixture becomes too dry. Place the capsicum on top of the pork then add the reserved mushrooms. Continue to simmer until the capsicum is tender, 5 to 10 minutes.


    Don't add the green capsicum wedges until your chops are done, otherwise they will turn to mush.

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    Reviews in English (273)


    Followed the recipe as written. These were good, but not great. I would highly suggest seasoning the pork chops with salt and pepper as you're browning them, because although the sauce is flavorful enough, the chops themselves were on the bland side. Also, my chops turned out dry and I don't know if this was due to the long simmering time or what. On the plus side, this recipe is easy and presents nicely.  -  22 Nov 2011  (Review from Allrecipes USA and Canada)


    The secret to moist pork chops is to use bone in chops. The boneless chops dry out during the simmering process.  -  19 Dec 2011  (Review from Allrecipes USA and Canada)


    These pork chops were tender and juicy and had a lot of flavor. We loved them! I followed the recipe except for the mushrooms (didn't have any) and I left out the salt (personal preference). This is a terrific quick and easy weeknight dinner that everyone will love.  -  16 Oct 2011  (Review from Allrecipes USA and Canada)